Brasileiro Shrimp Pan 2

Ingredients

• 600 gshrimp
• 4 clovesgarlic
• 80 mlolive oil
• lemonjuiced
• to tastechili
• to tastefine sea salt

Method

1. Start by cleaning the shrimp. Remove the shells and devein them by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water and pat them dry with a paper towel. This ensures they will sear properly and not steam in the pan.
2. Peel and finely mince 4 cloves of garlic. In a large skillet, pour 80 ml of olive oil and heat it over medium heat. Once the oil is shimmering, add the minced garlic. Stir gently and cook until the garlic is golden and fragrant, which will infuse the oil with its flavor.
3. Add the shrimp to the skillet in a single layer, ensuring each piece has contact with the pan. Sprinkle a pinch of chili to taste over the shrimp. Cook the shrimp for about 2-3 minutes on one side until they start to turn pink and opaque halfway up.
4. Flip the shrimp to cook the other side. Continue cooking for another 1-2 minutes until they are fully opaque and have a slight curl, indicating they are cooked through. Be careful not to overcook, as shrimp can become rubbery.
5. Remove the skillet from the heat and squeeze the juice of one lemon over the shrimp. Toss the shrimp gently in the pan to coat them evenly with the lemon juice and any remaining oil and garlic. Taste a piece and add fine sea salt to taste, mixing well to ensure even seasoning.
6. Transfer the shrimp to a serving dish and serve immediately. The dish is best enjoyed hot, with the flavors of garlic and lemon fresh and vibrant.